Coffee Archive

Double Washed, Mejorado, Lightest Roaster Influence - best for filter. Excellent pourover or freezer menu option
3 key notes: [Peach, Blood Orange, Dense Florals]

Mario knows exactly what he wants to produce - his focus for the last 14 years has been on the selective breeding and phenotypic expression of the varieties he grows on his farm, first perfecting his Mejorado plants and now working on Rosado & Gesha. He produces exceptionally clean & sweet coffees that present the cultivar expression front and centre.
One of our most direct producer relationships at Scenery, we've been working with Mario for years and are HUGE fans of his work.

This might be one of our favourite fully washed lots we've had from Mario yet - HUGE florality. The weather was much better this season compared to last year and it really shows in the cup. 

We’re tasting: 
Intense white florals - jasmine and mexican orange blossom lead the aromatics, alongside butterscotch and mandarin zest. In the cup it's super juicy, reminding us of ripe comice pear, ripe tarocco blood orange, candyfloss grape & vanilla pannacotta. As it cools the florals become more dense, and the acidity shifts from citric to malic - reminding us of poached rhubarb & rose.

Anoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest

The Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results. 
Returning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.

We’re tasting:
Aromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.

Anoxic Honey, Castillo/Colombia, Lightest Roaster Influence - Brilliant on batch, pourover & turbo spro 

Edwin is a producer in the CDNT group, LaREB's collective of Tolima producers. We featured his coffee in the 23/24 crop cycle - after significant stumping and some issues with farm renovations, the 3 bags we purchased in that crop was his entire output of exportable coffee. We're stoked to hear from Herbert that the farm is back to productivity, and Edwin is in a good spot - he's now planting Rosado & Pacamara, and we look forward to trying them when the trees start producing!

One of the things we most enjoy about working with LaREB is the processing support they offer producers. That support, and the well calibrated lab, results in a really high quality floor from classic washed Castillos through to higher intervention anoxic processes.

We’re tasting: 
Aromas of dark chocolate digestive, port wine & plum jam, in the cup it's sweet milk chocolate, cherry jam & pomegranate molasses. As it cools we're getting spiced stewed apple, pomelo, and poached pear, with a syrupy body. On cold, there's the sticky sweetness of ripe figs, plum and caramel.